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Ingredients

+

Method:

  • 250 g Butter (softened)
  • Brown sugar 60 g
  • 5ml Vanilla essence
  • 150 g Cake wheat flour
  • 150 g Self-raising flour
  • JOKO 100% Pure Rooibos 200 x 2 g Envelopes
    JOKO 100% Pure Rooibos 200 x 2 g Envelopes
    20 g
    Added to cart: JOKO 100% Pure Rooibos 200 x 2 g Envelopes
  • For dusting Castor sugar

Preparation

  1. Method:

    • Pre-heat oven to 180 °C. Grease a baking tray.
    • Remove the leaves from the 10 Joko Rooibos teabags.
    • In a saucepan, lightly toast the Rooibos leaves. In a mixing bowl, cream the butter and sugar together with the toasted Rooibos leaves.
    • Add the vanilla essence and continue beating.
    • Slowly add in the two flours and mix until dough is formed.
    • Roll into 25 g balls and place on a greased baking tray. Press down with a fork. Allow to rest for a minimum of 30 min. Bake for 12 minutes.
    • Dust with castor sugar.